Irresistible Chocolate Cake
Ingredients
2 C. superfine sugar
1/2 C. cocoa powder
1 C. vanilla yogurt (strained at least 2 to 3 hours)
1 stick butter, softened
2 eggs
2 C. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/4 C. Kahlua
6 ounces semi-sweet mini chocolate chips
The Glaze:
10 ounces semi-sweet chocolate
1 ounce unsweetened chocolate
1-1/2 tsp. unsalted butter
3/4 C. heavy cream
1 Tbsp. Kahlua
Cooking Instructions
Preheat oven to 350 degrees. Blend together 1 C. sugar, cocoa powder and 1/2 C. yogurt. In another bowl, cream butter with 1 C. sugar. Beat eggs, one at a time, into creamed butter. Then beat in cocoa mixture. In a separate bowl, sift together flour, salt and baking soda. Add flour to butter cocoa mixture, alternating with remaining 1/2 C. of yogurt into which the Kahlua has been blended. Fold in chocolate chips. Pour evenly into a buttered 10-inch springform tube pan that has been dusted with cocoa powder. Bake for approximately one hour or until tester comes out clean. Cool the cake on a rack before removing from pan. The Glaze: Break chocolate into bits. Place double boiler over, not in, a pan of hot water. Add chocolate, cream, butter and Kahlua. Cover tightly and heat for a few minutes, stir until completely melted and smooth. Transfer to stainless steel bowl and cover. Keep at room temperature. Slowly pour about half the glaze over the top of the cake spreading it evenly with a metal spatula over the top, sides and in the center. Refrigerate until glaze is firm. Then repeat with remaining glaze. Refrigerate again to allow second layer of glaze to firm up.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)